Pumpkin Cheesecake Breakfast Smoothie

10.03.2013

Pumpkin Cheesecake Breakfast Smoothie | Cooking Classy

I love when I can make a healthy breakfast that can also land under the dessert category. Cheesecake for breakfast? Uh huh, that’s right! If you’ve been following I’m sure you’ve noticed my cheesecake obsession. It’s got to be one of the top things I post in one form or another. Just a few days ago I posted Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce. I’m seriously loving them. We’ve been eating them every night after dinner for the last 3 nights. They have been so delicious and inspiring I’ve decided I want a healthier version for breakfast. No these don’t have the caramel sauce (of course I wouldn’t judge if you wanted to add a drizzle over this :) but you wouldn’t believe how amazing they are. So easy and filling too.

You could also add ice to these if you’d prefer. If you are looking to cut back a little on the fat go with the low-fat cream cheese instead of regular cream cheese (next I’d like to try out fat free and double the amount. I have tried full fat and l0w-fat but not fat free yet), and to reduce calories omit the graham cracker (it’s really not needed anyway. I’ll probably make these without most of the time).

I never would have thought someone could get me to drink pumpkin. It’s always just seemed too weird. Like drinking a raw pumpkin pie or something. I’m so glad I’ve finally given in and given it a chance because I know I’m going to be hooked on these. They are unbelievably creamy (not pumpkin gooey sludgy which was the odd texture I feared), with just the right amount of pumpkin and sweetness. And of course they are vitamin packed, with a whopping 1/2 cup of pumpkin in each serving that’s gotta be good. This is an easy recipe I’d highly recommend trying. Start your morning off right, with cheesecake smoothies. Enjoy!

Pumpkin Cheesecake Breakfast Smoothie | Cooking Classy

Pumpkin Cheesecake Breakfast Smoothie | Cooking ClassyPumpkin Cheesecake Breakfast Smoothie | Cooking Classy

Pumpkin Cheesecake Breakfast Smoothie

Prep Time: 4 minutes

Yield: 2 small servings or 1 large

Pumpkin Cheesecake Breakfast Smoothie

Ingredients

  • 1 cup almond milk (preferably original)
  • 1/2 cup chilled pumpkin puree
  • 1 small peeled and frozen well ripened banana*
  • 1/4 cup quick oats
  • 1 oz cream cheese, regular or low-fat
  • 1/4 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1 Tbsp crushed graham crackers or graham pie crust (optional)

Directions

  • Add all ingredients to a blender (except graham crackers if using). Cover and blend until well pureed then serve topped with crushed graham crackers if desired.
  • *The banana is mostly what gives this smoothie it's sweetness, so I recommend using one that is speckled (not mushy though).
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/10/pumpkin-cheesecake-breakfast-smoothie/

22 comments

  • Sarah: This looks delicious! I will definitely try it soon! October 3, 2013 at 7:31pm Reply

  • Kat Grant: This sounds delicious. Could you post nutrition facts, in particular calories, carbs, and fat?

    Thanks! October 4, 2013 at 6:16am Reply

    • Jaclyn: Sorry I don’t have the nutrition but you can get it at myfitnesspal.com October 5, 2013 at 2:17pm Reply

  • Katrina @ Warm Vanilla Sugar: Dessert-like breakfasts are the best!! LOVE this!! October 4, 2013 at 12:21pm Reply

  • Liz: Nice recipes. Thank you! October 4, 2013 at 1:24pm Reply

    • Jaclyn: You’re welcome, thanks for your comment Liz! October 4, 2013 at 6:48pm Reply

  • Elizabeth @ Confessions of a Baking Queen: MMM, I have made a pumpkin pie smoothie before.. just love! I bet the cream cheese in it is amazing, next time I must add cc!! October 4, 2013 at 5:37pm Reply

  • Chung-Ah | Damn Delicious: What a glorious smoothie! I could have this every single morning! October 4, 2013 at 9:58pm Reply

  • April: This looks really good! I low carb and eat gluten free but this would be very easy to change so I could have it :) October 5, 2013 at 5:09am Reply

  • Stephanie @ Eat. Drink. Love.: This looks perfect!! I would love a glass for breakfast! October 5, 2013 at 9:46pm Reply

  • Rob Long: Thanks for this recipe…I’m eager to try it out! I adore Pumpkin Lattes, and it never occurred to me to try a cold pumpkin drink! I also love smoothies, so I’m sure it’ll be delicious :)

    Rob October 7, 2013 at 5:42am Reply

  • Jocelyn: This is a delicious recipe and a great way to use up pumpkin. I used a frozen banana to thicken it a bit. Thanks! October 7, 2013 at 2:36pm Reply

  • Tammy: Can they be made using regular milk? I would love to try this, but we have nut allergies in our family. October 9, 2013 at 4:36pm Reply

    • Jaclyn: Yeah that would be fine. You may want to add a little bit of sweetener of some kind just because almond milk (the original) is a little bit sweeter than milk. I hope you love it! October 9, 2013 at 6:39pm Reply

  • Meg: These look great! I’m just wondering– can I make a coupe of batches at once? Will the mixture keep in the fridge for a few days? (I’m picturing banana grossness perhaps) – thanks! October 12, 2013 at 11:28pm Reply

    • Jaclyn: I think like you said the banana will turn to an odd color, some lemon juice would help but it would also alter the taste a bit. October 13, 2013 at 6:09am Reply

  • Melissa: What might be a good substitute for the banana? I’m allergic to banana and avocado, which makes a lot of healthy recipes in need of a little tuning. November 3, 2013 at 6:08pm Reply

  • Tara: This was wonderful! My husband said it tasted just like liquid pumpkin pie. November 14, 2013 at 6:27am Reply

    • Jaclyn: I’m so glad you both enjoyed it! Thanks for leaving a comment Tara! November 14, 2013 at 8:34am Reply

  • Dawn: Okay this maybe a stupid question but do you cook the oatmeal? August 29, 2014 at 5:09pm Reply

    • Jaclyn: Not a dumb question :), you don’t have to cook if first. August 30, 2014 at 1:43am Reply

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